Dishing out love on Valentine's Day

These Cupid-inspired treats are a sure way to win anyone's heart!

Walnut Brownie Hearts
Ingredients
. 1 cup all-purpose cake flour
. 5 tbsp cocoa powder
. ½ tsp cinnamon powder
. 1 tsp baking powder
. 50 gmslightly salted butter
. ¾ cup powdered sugar
. ½ cup yoghurt
. 1 tsp vanilla essence
. ½ cup chopped walnuts
. 2 tbsp milk, if required
For the toppings:
. 1 cup chocolate ganache
. 2 tbsp white chocolate, melted
Method
Sieve twice the all-purpose flour, cocoa powder, cinnamon powder and baking powder. Keep aside.
Mix butter with sugar in a stand mixer. Add yoghurt and keep mixing.
Gradually fold in the flour mixture, then add vanilla essence and chopped walnuts; keep mixing on medium speed.
Add milk, if required, for a cake batter consistency.
Transfer the mixture to an 8" silicone bread tin and bake for 25-30 minutes at 180°C or till done. Let it cool for 20 minutes before serving.
Use a heart-shaped cookie cutter to cut the brownies and top with chocolate ganache. Design with melted white chocolate sauce. Serve.
 
Raspberry Ripple Ice Cream

Ingredients
. 200 gm raspberry, plus extra to garnish
. 100 gm sugar
. 200 ml whipping cream
. 3 tbsp icing sugar
. 3 tbsp condensed milk
. 1 tsp raspberry essence
Method
Simmer raspberry with sugar on a pan on medium heat for 4-5 minutes.
Remove from heat and mash slightly.
Set aside to cool.
Whip cream with icing sugar and fold with condensed milk.
Use a hand blender to combine; churn in an ice cream machine for 20 minutes.
Add raspberry and churn again for 30 minutes or till firm.
Scoop out and serve in bowls, topped with raspberry essence.
 
Poached Pear with Safron Riccota and Yoghurt

Ingredients
. 4 pears
. 500 ml cranberry juice
. 100 gm sugar
. 2 cinnamon sticks
. 7-8 green cardamom
. 100 gm ricotta cheese
. 100 gm Greek yoghurt
. 7-8 strands of saffron, soaked with hot water
. 2 tbsp pistachio, finely chopped
Method
Peal the pears and core it fromthe bottom.
Heat the juice with sugar, cinnamon stick and cardamom in a big saucepan.
Drop the pears in and bring to the boil.
Simmer for about 30-40 minutes. Turn off the heat and keep aside to cool completely.
Mix ricotta with Greek yoghurt and fold with saffron.
Serve each pear in a bowl with a little syrup and top with the ricotta and saffron yoghurt.
Garnish with pistachio slices and serve. 
 
RED VELVET CUPCAKES

Ingredients
. 150 gm cake flour
. 50 gm cocoa powder
. 1 tsp baking powder
. 1 tsp beetroot powder
. Pinch of salt
. 80 gm butter, room temperature
. 100 gm powdered sugar
. ½ cup sour cream
. 2 eggs (or 2 tbsp gluten-free egg replacer mixed with 2 tbsp milk)
. 1 tsp vinegar
. 1 tsp red food colouring
. 1 tsp strawberry essence
. Icing sugar to dust
 
Method
Preheat oven to 180°C.
Sieve twice flour with cocoa powder, baking powder, beetroot powder and salt in medium bowl. Set aside.
Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed for 5 minutes or until light and fluffy.
Add all the liquid ingredients and beat again. Gradually add flour mixture and combine (be careful not to over-mix).
Spoon the batter into small, paper-lined cupcake trays. Do not fill the moulds more than 2/3 full.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
Cool in pans on a wire rack for 5 minutes, then remove from pans and cool completely.
Dust with icing sugar and decorate as desired. Serve.
 
Chocolate Fondue with fruits and Marshmallows

Ingredients
For the sauce:
. 200 gm dark chocolate
. 1 plain milk chocolate bar
. 25 gm unsalted butter
. 100 ml double cream
. 100 ml milk
. Few drops of hazelnut syrup, optional
 
To serve:
. 1 cup melon balls
. 1 dragon fruit balls
. 1 cup grapes
. 10-12 raspberries
. 10-12 marshmallows
. Few strawberries 
Method
Heat the chocolate, butter, cream and milk gently in a saucepan on top of boiling water - use a double boiler for better taste - stirring occasionally, until the chocolate is melted and the sauce is smooth.
Transfer the sauce to a fondue set and light the candle inside.
Arrange all the fruits and marshmallows around.
Dip each into sauce and enjoy.
 
White Chocolate Pudding with Strawberries and Dark Chocolate Sauce

Ingredients
. 2 tbsp dark chocolate sauce
. 8 strawberries, thinly sliced
. 100 gm white chocolate
. 100 gm double cream
. 1 tbsp butter
. 2 tbsp strawberry jam
. 2 tbsp chocolate, melted
. 1 tbsp chocolate, grated 
Method
Line the pudding jar with chocolate sauce and arrange strawberry slices on the sides.
Melt white chocolate in a double boiler and fold with cream and butter. Divide this into half.
Mix the jam with melted white chocolate and pour into the set pudding jar. Cool in the fridge for 10 minutes.
Pour in the remaining chocolate and chill for 30 minutes.
To serve, top the pudding with grated chocolate and sauce.

• Food and Dining